The New Wave in Functional Beverages

Consumers have been paying greater attention to overall health and wellness as a result of COVID. One area with potential to tackle a return to on-the-go and health goals is functional beverages. In 2021, ASPAC functional beverages’ market represents 40% of global sales. 

In this 45 minute webinar, we’ll share our latest insights and innovative solutions to highlight opportunities in the market and options for overcoming formulation challenges.

Live Event from Glanbia Nutritionals

  • Date: Tuesday 14 Jun
  • Time: 10 am SGT
  • Length: 45 minutes including live panel discussion and Q&A 

In this webinar, we’ll detail:

  • Global and US functional beverages market overview
  • Opportunities for functional beverages in AsPac
  • Best practices for manufacturers and brands interested in protein beverages formulations

We’ll open the floor for live questions with our panel. Join us for this free event, from category size to consumption trends, we will uncover the key opportunities for beverage brands in the next wave of health & wellness.

Our Speakers: 

Vicky Fligel  - Senior Product Manager, Glanbia Nutritionals 

Vicky Fligel, MBA is a Sr. Global Product Strategy Manager with Glanbia Nutritionals offering 20 plus years of experience in the food and beverage industry. Vicky focuses on functional ingredients and technologies for the dairy and RTD categories. In her role, Vicky is responsible for managing new product innovation from ideation to commercialization for global markets as well as supporting existing product areas.  Vicky graduated from University of Illinois with a bachelor’s degree in Food Science and Human Nutrition and a master’s in Business Administration focused on International Business and Marketing from DePaul University.  In her free time Vicky spends time with her family including two very active boys (3 and 5 years old), traveling, and hiking.

XiaoYu He - Research Manager AsPac , Glanbia Nutritionals

Xiaoyu He is AsPac Research Manager for Glanbia Nutritionals, based at Glanbia’s Singapore Collaboration Centre. Her area of focus is Application, aiming at nutritional fortification for a variety of food and beverages including bars, snacks, functional beverage, sports nutrition etc. She worked at Glanbia’s various R&D centres across the globe, including Ireland, U.S and Singapore. Xiaoyu studied Food Science at both Ireland and China, holds Master and Bachelor  Degrees from University College Dublin (UCD), University College Cork (UCC), Northeast Agriculture University China. She then moved to Singapore with a government-industry Business Master scholarship Farmleigh Fellowship, focusing on Asian Business topics and joint studied at Nanyang Technology University (NTU) Business School in Singapore and UCC at Ireland. Xiaoyu previously also worked at Irish national dairy research centre Teagasc Moorepark, Abbott Nutrition and Symrise.

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